Newbie question for Mozzarela - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Cheese Making Forum > Newbie question for Mozzarela

Reply
 
Thread Tools
Old 07-02-2012, 04:14 AM   #1
OldRunner
Recipes 
 
May 2010
Fresno, CA
Posts: 8



Ey all, I've been brewing for a few years now and got a wild hair to try making cheese. I made my first batch of mozzarella today and was a little disappointed. First off I used standard store bought whole milk. But, my big issue was that I didn't read the directions carefully enough and wonder if this is the reason my Mozz didn't torn out. According to the directions I was supposed to virtually stop stirring at 95 degrees until 105 degrees. Well, I kept slowly stirring all the way to 105. I still got curds, but they never set up to give me a nice stretch. They just crumble apart. I was bum bed as you could guess. My question is...is it possibly the milk....or was stirring all the way through to 105 degrees a factor?.

Thanks for the input and help

 
Reply With Quote
Old 07-03-2012, 08:04 PM   #2
joes2
Recipes 
 
Jun 2008
Posts: 5

milk or acidity issue. Either poor quality milk or milk was overacidified. Stir/heat is more about moisture level.

 
Reply With Quote
Old 07-03-2012, 08:11 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,420
Liked 7845 Times on 5497 Posts


It could be that "ultra pasteurized" milk was used. If that's the case, the curd will never form. For homogenized milk, calcium chloride added can really help.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-06-2012, 04:02 AM   #4
OldRunner
Recipes 
 
May 2010
Fresno, CA
Posts: 8


Thanks. I'll make another batch this weekend and see how it goes. I appreciate the insight.

 
Reply With Quote
Reply
Thread Tools



Forum Jump